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Joel Robuchon

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Joel Robuchon

When you think about or read about the past 40 years of French culinary history there’s a few names that flood the search pages with information such as Ducasse, Haeberlin and Robuchon. One thing that stands out when these three names are looked at is that they have all earned through hard work and very long hours three Michelin stars and deservingly so. With there yearning to offer the best and most delicate dishes these chefs strive to conquer the culinary word. I will be focusing on Paul Robuchon and all that he has achived for almost 50 years.
What if Chef Robuchon would never had pursued the culinary field? His original plan had not been of the long hours of a culinary professional but was to study at a seminary. He started to help the nuns out in the kitchen where he found his true calling. It was 1960 when he was only 15; he decided that from the seminary he would go to work as an apprentice at hotel-restaurant Relais de Poitiers. That’s where it all started.
“He stayed at the Relais de Poitiers for three years and then became a Compagnon du Tour de France. This was essentially an apprenticeship which moved him around France. Working with different chefs enabled him to learn a vast variety of techniques and gain experience with regional ingredients. If an apprenticeship program like that were in existence in America today, a young chef could sharpen his skills with the likes of Eric Ripert , Jose Andres, Grant Achatz and Alice Waters. What a way to learn! Robuchon” (Wexler)
With all of this new knowledge that he had learned the possibilities are endless. This was going to be the start of an accomplished career that has not see the zenith of its potential. By 1976 his talents was known as Meilleur Ouvrier de France (France’s Best Craftsman) which was an honor that he will carry with him for the rest of his life. This feat only helped him excel at his craft and by 1984 at the age of 39 he received his stars, three of them to be exact. He has since disputed the Michelin Guide;
“Aside from wanting to modernise Michelin, his attitude towards the guide must have been tainted by the suicide in 2003 of his friend and fellow French star chef Bernard Loiseau, whose story is told in painstaking detail by the American journalist Rudolph Chelminski in The Perfectionist. Loiseau had a bipolar disorder and it was alleged that he shot himself shortly after being marked down in the Gault Millau guide and amid rumours that Michelin was going to remove the third star from his La Côte d'Or restaurant in Burgundy. It later emerged that Michelin had no such plan.
"Michelin is modernising; it had to modernise because the most important thing is what's on the plate, not whether or not your toilet is gold-plated," says Robuchon. "Now it is different, but at the time keeping your three stars was the most important thing; every three-star chef in France used to be petrified before the guide came out, and they probably still are. It's not just you lose a star, it's that you lose business, money, your livelihood; and the pressure was too much." (Warwick) By 2005 Joel has had many victories in his day but now at the age of 60, nine years after retiring, does he relax and enjoy all of the benefits that he has earned over the years, no. Joel moves on to conquer America and into the MGM Grand Las Vegas. From Vegas Joel spanned into New York and opened a restaurant there which has flourished. Joel has not stopped doing what it is that he loves to do, cooking and cooking at it’s finest.

1960 Kitchen apprentice Relais de Poitiers
1966 Companion of the Tour de France des Devoirs Unis
1974 Chef de Cuisine Hôtel Concorde Lafayette Paris
1976 Meilleur Ouvrier de France (France’s Best Craftsman)
1978 Chef Les Célébrités, Hôtel Nikko Paris
1981-1993 Chef Restaurant Jamin Paris
1984 3 stars awarded by Michelin Guide
1987 Adviser - Fleury Michon
1989-2004 Château Restaurant Taillevent-Robuchon Tokyo
1991-2005 President of the Cuisine Section of the Concours des Meilleurs Ouvriers de France (France’s Best Craftsmen Competition)
1992-2001 Adviser, Restaurant Laurent – Paris Paris
1994-1996 Chef Restaurant Joël Robuchon, Av. Poincaré Paris
1996 Adviser ''Reflet de France''
1996-2004 Adviser - Restaurant l'Astor Paris
1998 President of Salon SIREST Paris
2000 Adviser – coffee brand Legal
2001 Restaurant Robuchon à Galera, Hôtel Lisboa Macao
2003 Creation of l'Atelier de Joël Robuchon Tokyo
2003 Atelier de Joël Robuchon Paris
2004 Château Restaurant de Joël Robuchon Tokyo
2004 Restaurant Joël Robuchon à l'hôtel Métropole Monaco
2004 La Table de Joël Robuchon Paris et Tokyo
2004 Café de Joël Robuchon Tokyo
2005 Joël Robuchon at MGM Grand Las Vegas
2005 l'Atelier de Joël Robuchon at MGM Grand Las Vegas
2006 l'Atelier de Joël Robuchon at Four Seasons New York
2006 l’Atelier de Joël Robuchon Londres
2006 la Cuisine de Joël Robuchon Londres
2006 l'Atelier de Joël Robuchon Hong Kong (Joel Robuchon Bio)

Works Cited
"Joel Robuchon Bio." 2007. Joel Robuchon. 12 6 2008 <http://www.joel-robuchon.com/>.
Warwick, Joe. "Michelin Man: How Joel Robuchon became the world's most starred chef." 1 June 2008. The Independant. 12 June 2008 <http://www.independent.co.uk/life-style/food-and-drink/features/michelin-man-how-jo235l-robuchon-became-the-worlds-most-starred-chef-836355.html>.
Wexler, Eliot. The Daily Gullet. 5 July 2006. 12 6 2008 <http://forums.egullet.org/index.php?showtopic=90023&mode=threaded>.

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